Alleppey Fish Curry

Step 1

Pat the fish fillets dry with paper towels, pressing gently on both sides to remove surface moisture.

Step 2

Slice the onion lengthwise from root to tip into thin strips about 1/4 inch wide, then separate the layers.

Step 3

Mince the ginger until the pieces are smaller than a grain of rice, about pencil-tip size.

Step 4

Mince the garlic cloves until they are the same size as the ginger pieces.

Step 5

Slice the green chile lengthwise in half, then slice crosswise into thin rings, removing seeds if you prefer less heat.

Step 6

Pour 2 tablespoons of oil into a medium skillet and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Add the onion strips to the hot oil and stir constantly for 3–4 minutes until they turn golden brown at the edges and become fragrant.

Step 8

Stir in the minced ginger and garlic, cooking for 30 seconds until the raw smell disappears and the mixture becomes very fragrant.

Step 9

Sprinkle the turmeric powder, cumin seeds, and red chili powder into the pan and stir for 20 seconds to bloom the spices, releasing their full aroma.

Step 10

Pour the entire can of coconut milk into the pan and stir with a wooden spoon until combined with the spices, about 30 seconds.

Step 11

Reduce the heat to medium-low and let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly and darkens to a golden-orange color.

Step 12

Carefully place the fish fillets into the simmering sauce, spacing them so they do not overlap, and scatter the sliced green chile over the top.

Step 13

Simmer the fish for 8–10 minutes until it turns opaque white throughout and flakes easily when you press it gently with a spoon.

Step 14

Pour in the lime juice and stir gently once to incorporate, being careful not to break up the fish.

Step 15

Taste the curry and add salt and pepper to your preference, stirring gently once more.

Step 16

Spoon the curry into bowls, making sure each portion has one piece of fish and plenty of sauce, then serve immediately while steaming hot.